AuthorPooja SundariaCategoryCurry, Lunch, VeganRajwadi curry is a gem among other sabzis and curry; a very special yet simple curry with mix vegetables. It can be part of Friday night special dinner even fits in a big dinner party or lunch with family get together. It's simply delicious and vegan as well. Curry is a special part of Indian cuisine and families. A very famous rajwadi style curry simmers in rich cashew and onion-garlic gravy with whole spices that served with hot pooris or parathas.
You always choose your favourite vegetable in this type of curry - the base is gravy and voila. Even you can prep this gravy in advanced so when you need to add vegetable and spices just heat it up and serve. Authentic food has its own flavour and charm that is impossible to resist. For me, food is like my family's legacy and it doesn't matter where do I live. Every single dish I have learnt from my baba, it has its own unique taste and flavour. Subtle flavours and aroma that’s exactly you feel when you take a bite of authentic recipes and dishes.
This is a really simple and flavourful curry that need only pantry staple ingredients and seasonal vegetables of your choice. It is a delicious curry, every part of India people has their own version, yet you fell for every single version of it; even though no onion-garlic also. Another favourite curry in my family is rajwadi mix vegetable curry. The spicy and subtle flavour of spices, rich, creamy, so sumptuous. If you want more richness so, add a spoon full of ghee while is hot.
Ingredients
Instructions
Heat the oil in a heavy bottom pan.
Add bay leaf and cloves, black pepper, cumin, cashew and fry for a few seconds.
Add onion and fry until slightly browned.
Now add tomato, ginger and garlic and fry for 3-4 minutes.
Remove the pan from heat and let the mixture cool.
Discard the bay leaf and blend the mixture in a blender to make a smooth paste.
Add little water if required.
Strain and Transfer the mixture in the same pan.
Add coriander powder, turmeric powder, Kashmiri red chilli powder and cook for a minute.
Add cashew cream, potatoes and mix vegetable and bring the curry to a boil.
Now add salt and cook for 10-12 minutes on low heat.
Add lemon juice, sugar, pav bhaji masala powder, kauri methi and cook for few minutes.
Garnish with fresh chopped coriander and cashew cream. Serve hot with poori.
Ingredients
Directions
Heat the oil in a heavy bottom pan.
Add bay leaf and cloves, black pepper, cumin, cashew and fry for a few seconds.
Add onion and fry until slightly browned.
Now add tomato, ginger and garlic and fry for 3-4 minutes.
Remove the pan from heat and let the mixture cool.
Discard the bay leaf and blend the mixture in a blender to make a smooth paste.
Add little water if required.
Strain and Transfer the mixture in the same pan.
Add coriander powder, turmeric powder, Kashmiri red chilli powder and cook for a minute.
Add cashew cream, potatoes and mix vegetable and bring the curry to a boil.
Now add salt and cook for 10-12 minutes on low heat.
Add lemon juice, sugar, pav bhaji masala powder, kauri methi and cook for few minutes.
Garnish with fresh chopped coriander and cashew cream. Serve hot with poori.